Description
This Garlic Herb Chicken & Carrot Plate features juicy boneless chicken breasts marinated in a fragrant blend of fresh herbs and garlic, paired with tender baby carrots sautéed in honey, butter, and lemon juice. The dish is a delightful balance of savory and sweet flavors, perfect for a wholesome and elegant meal.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Carrots
- 1 pound baby carrots, peeled
- 1 tablespoon honey
- 1 tablespoon butter
- 1 lemon, juiced
- Fresh parsley, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and olive oil. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken breasts to the marinade, coating each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, ideally 1-2 hours, to allow the flavors to infuse.
- Cook the Carrots: Bring a large pot of water to a boil. Add the peeled baby carrots and boil for 5-7 minutes until they are slightly tender. Drain the carrots and set aside.
- Sauté the Carrots: Melt butter in a large skillet over medium heat. Add the partially cooked carrots to the skillet.
- Glaze the Carrots: Drizzle honey over the carrots and sauté for about 5 minutes, allowing them to caramelize slightly and be evenly coated. Add lemon juice, stir to combine, then remove the carrots from the skillet and set aside.
- Cook the Chicken: Using the same skillet, place the marinated chicken breasts down and cook for 6-7 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C) and juices run clear.
- Rest the Chicken: Remove the cooked chicken from the skillet and let it rest for 5 minutes to retain juices before slicing.
- Serve: Plate the sautéed honey-butter carrots followed by sliced garlic herb chicken. Garnish with fresh parsley to finish.
Notes
- Marinating the chicken for longer enhances the flavor and tenderness.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can substitute fresh herbs with 1 tsp each of dried if fresh is unavailable.
- For extra flavor, add a pinch of chili flakes to the carrot sauté step if you like some heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 0h 30m
- Cook Time: 0h 30m
- Category: Main Course
- Method: Frying
- Cuisine: American
